Hispi Cabbage

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Hispi Cabbage

Pronounce it:ka-badge

The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves, to cauliflower, broccoli, Brussels sprouts as well as pak choi, popular in Asian cookery.

The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief cooking is key.

Availability

Different varieties of cabbage are available all year round.

Choose the best

All cabbages should look bright, with crisp leaves. Avoid those that feel puffy, whose leaves have holes (an insect might have burrowed its way in) or whose outer leaves have been stripped away, which some retailers do to cabbages that start to loose their freshness. Varieties with tightly packed leaves should feel heavy.

Prepare it

For loose-leaved varieties, remove old or damaged outer leaves, cut the leaves free of the core and slice out any tough central stalks. Rinse if necessary, then chop or slice. For tightly-packaged cabbages, strip the outer leaves in the same way, wash, then slice into quarters, cut out the hard central core on each one, then chop or shred. When cooking red cabbage, add a little vinegar to the water to stop the colour running. Boils in 4-6 minutes; steams in 4-8 minutes; stir fries in 2-4 minutes.

Store it

Loose leaved cabbages will keep in a cool, dark place for several days. Tight leaved varieties will last even longer.

Primo cabbage is one of the most popular types of cabbage and possess huge amounts of Vitamin B6, fibre, manganese, folate, phosphorus, magnesium, iron, potassium and calcium which helps to regulate the blood pressure and heart rate. And taste great when cook properly

Buyer's guide

It should have tight compact heads and no sign of wilting; the stalk should look moist and freshly cut.

Preparation

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and benefits from long cooking, overcooking iy releases sulphur which reminds many of bad school meals!

is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste.

Buyer's guide

Look for bright, firm leaves with no blemishes, slime or brown patches. A good rule-of-thumb is that fresh cabbage leaves should‚squeak when you rub them together. Buy cabbage with the outer leaves attached, even if you discard them later, as these leaves protect the centre of the cabbage and help keep it moist.

There are many varieties of green cabbage, with different cropping times, so some sort of green cabbage is available most of the year.

Storage

Store in a cool, dark place or the fridge. If left uncut and loosely wrapped in plastic, a green cabbage will keep for a week or two. However, eat green cabbage as fresh as possible as it loses nutrients if stored for too long. Once cut, wrap the unused portion in cling film and store in the salad drawer of the fridge. Use within a day or two.

To freeze green cabbage, wash it thoroughly, shred finely and blanch for two minutes. Drain, plunge into ice water, then drain again and pack into polythene bags. Cook from frozen in boiling, salted water.

Preparation

To prepare green cabbages, discard any tired outside leaves and cut away tough stalks or central ribs. Pile the leaves together, shred and rinse thoroughly. Cook gently in olive oil or butter, or steam or stir-fry. Alternatively, roll and stuff the leaves with meat and rice.